Ingredients (1 large portion)

1 Tablespoon means 1 level tablespoon- not heaped 

• 200g Sirloin Steak 
• 1 medium white potato, diced
• oil for frying
• 3/4 tbsp cumin seeds
• seeds from 4 cardamom pods
• 1/2 tablespoon ground fenugreek
• 4 cloves
• 2 medium cloves garlic, minced
• 2 cubic inches ginger, minced
• 1/2 tbsp of hot chilli powder, or 3 ground dried chillies
• 6 black peppercorns
• 1/2 tablespoon white wine vinegar
• 1/2 tablespoon coriander seeds, ground
• 1/2 tablespoon turmeric
• 3 or 4 curry leaves
• pilau rice and fresh chopped coriander to serve

Method

1. Grind the cumin, peppercorns, cardamom seeds and cloves together in a pestle and mortar.
2. Fry the onion, garlic and ginger together in a little ghee or vegetable oil until the onion is soft.
3. Place the onion mixture in a blender and add the vinegar and  spices from the pestle and mortar and blend into a paste.
4. Cut the steak into bite size pieces and brown these over a high heat in a saucepan. Remove with a slotted spoon and set aside.
5. Add the spice mixture to the saucepan with the potato and curry leaves and fry for two minutes.
6. Add 100 ml of beef stock and the turmeric and ground coriander and simmer gently until the potato is cooked and the sauce is thick.
7. Return the beef to the pan and stir well. Simmer gently for another two minutes. Taste, adjust seasoning and serve with pilau rice, garnished with chopped fresh coriander.